Very lean, very high protein. I wanted to grill these tonight, but it was pouring rain outside. I opted for pan frying in my 110 year old Lodge number 8 skillet.
Marinated for two days covered in the refrigerator,
the sliced heart was covered with red wine vinegar, avocado oil, fresh ground cumin, Ancho chili powder, oregano and red pepper flakes.
Cook low and slow to keep the meat tender.
http://www.justeatlife.com/2014/02/11/grilled-beef-heart-peruvian-anticuchos-de-corazon/
